Paleo what? Vegetable wraps!

Seasonal Recipe of the Week
Recently I visited Santa Fe and had a great time because my friends are the best! One of my favorite meals was surprisingly at Sweetwater Cafe with the lovely and talented Helga Ancona of KSFR fame. She recommended I try the spinach paleo wrap with turkey, sweet potato and some other stuff — and it was amazing! So as soon as I got back to NY, with the info the owner of the cafe was kind enough to share with me, I set about to figure out how to make the wraps and it was soooo easy! Sweetwater does the spinach version so I started with that and then branched out to other veggies. I think with the basic formula the possibilities are endless. Remember, depending on the moisture content of the vegetables used you might have to play with it a little.

 

Assorted Vegetable Paleo Wraps

Ingredients for Green Spinach flavor
4 ounces spinach
3 eggs
2 tablespoons arrowroot
1/2 teaspoon salt
6 large basil leaves
1 sprig tarragon leaves
2 sprigs fresh dill

Ingredients for Curried Carrot flavor
4 ounces shredded carrot
3 eggs
2 tablespoons arrowroot
1/2 teaspoon salt
1/2 teaspoon Ras al Hanouj
1/2 teaspoon curry powder
1/2 teaspoon sugar

Ingredients for Beet and Dill flavor
4 ounces cooked beets, cut into cubes
3 eggs
2 tablespoons arrowroot
1/2 teaspoon salt
2 tablespoons dill
2 tablespoons chives (add to batter at the end, do not purée into mix)

Procedure (for all flavors)
Pick one of the flavors above, then purée all those ingredients in blender until mixture is very smooth.

Heat a non-stick pan over medium heat (low to medium for the beet version) and spray lightly with oil. Ladle some batter into the pan then quickly tip the pan in a circle so the batter coats the bottom in an thin, even layer. Let cook you until bubbles rise to the surface (like in the photo above) and the edges start to come away from the pan and brown a little. Then flip over and cook the other side for 15 seconds. Do your best not to brown the wrap too much, so the vegetable color stays bright. Repeat with the remaining batter. Don't worry, the first few are always borked, even for me!

Wraps hold well in fridge up to 4 days.

Marjoram

Excellent Ingredient of the Week
Marjoram is a perennial herb from the mint family with oval, inch-long green leaves and a mild, sweet, oregano-like favor. Wild marjoram is actually just another name for oregano. Marjoram is much more interesting than oregano, sweeter and more exotic in aroma. Add near the end of cooking or the heat will destroy its delicate flavor.
It grows wild in the Mediterranean region, with 90% of the world’s supply coming from Egypt.
What do I do with it? I use it with poultry, I use it in the crust on my racks of lamb, I toss some leaves in my garden salad mix. Here are some other ideas.

marjoram marinade

This is a great marinade for shrimp.

Ingredients
1 cup olive oil
1/2 cup fresh lemon juice
2 tablespoons chopped fresh marjoram
2 teaspoons lemon zest
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves

Procedure
Just combine and marinate shrimp for 30 minutes then grill.

carrot and rice puree flavored with marjoram

Ingredients
2 pounds carrots
2/3 cup long-grain rice
3 tablespoons unsalted butter, softened
2 teaspoons fresh marjoram leaves or 1 1/4 teaspoons crumbled dried marjoram

Procedure
Peel carrots and cut into 1/2-inch pieces. Fill a 7- to 8-quart kettle three fourths full with salted water and bring to a boil. Add carrots and rice and cook, stirring until water returns to a boil, until carrots and rice are very tender, about 30 minutes. Drain mixture well in a large sieve. In a food processor puree half of carrot mixture with half of butter until smooth and transfer to a bowl. Puree remaining carrot mixture and butter in same manner and transfer to bowl. Season puree with salt and pepper and stir in marjoram. (Puree may be made 2 days ahead and cooled completely before being chilled, covered.) Serve as side dish to roast chicken or fish.

Cool Carrots

Sexy Salad of the Week
This post is from my friend Teri Buhl and she writes:

This recipe is based on a recipe from my grandmother. Her recipe used a can of Campbell’s tomato soup, green bell peppers, and twice as much marinade as required. This version uses tomato paste, mustard with lots of seeds, less fat, and can be made with Stevia vs. sugar for a lower carbohydrate count. Experimenting with different types of bell peppers varies the taste.

Ingredients
2 tablespoons tomato paste
3/4 cup sugar or 1/8 cup powdered Stevia (18 packets)
2/3 cup cider or white wine vinegar
1/2 cup grapeseed or vegetable oil
1 teaspoon salt
2 tablespoons stone-ground mustard
1 tablespoon Worcestershire sauce
4 pounds of carrots
1 large sweet onion (like Vidalia), diced
1 large bell pepper (try different colors), diced

Procedure
Peel the carrots and slice diagonally. Place in a large pot, cover with water, and bring to boil. Cook for 5-8 minutes, until tender, but still crisp. Drain, rinse in cold water, and drain again. Set aside.While the carrots are cooking, mix the first seven ingredients to make the vinaigrette. Dice the onion and bell pepper, and place in a large bowl. Add the marinade and mix well. Add the carrots and mix well. Refrigerate for at least 2 hours before serving to allow flavors to blend.

Carrot Juice Rum Cocktail

Refreshing Beverage of the Week
I got to wondering if I could use carrot juice to make cocktails, and look what the Internet turned up! They recommend making all the juices yourself but in a pinch, a good, high-quality, store-bought juice works just fine.

Ingredients
1/4 cup carrot juice
1/8 cup light rum
1 tablespoon fresh-squeezed lime juice
1/8 cup pineapple juice
1/4 cup sweetened condensed milk
1/4 cup crushed ice

Procedure
Pour all the ingredients into a cocktail shaker. Secure the lid and then shake like hell until your drink is consistent in color, and a little foamy. Pour it into a chilled very special cocktail glass and start feeling groovy. Garnish with a carrot stick or a pineapple spear.

Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade

Seasonal Recipe of the Week
I don’t think I have ever done a sandwich recipe before but this is so yummy, exotic and simple I thought it was worth doing. The flavors are Middle Eastern and the combination of textures makes it really special. You can make all the parts ahead of time and assemble right before lunch.

Ingredients for carrots
1 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 teaspoon harissa
1 1/2 lb medium carrots (about 8)

Ingredients for tapenade
1 1/4 cups pitted green olives (6 to 7 oz)
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped (optional)
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
6 whole wheat pita
6 oz soft mild goat cheese (3/4 cup), at room temperature

Procedure
For the carrots: whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into thin slices. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.

To make tapenade, pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down sides of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).

To assemble sandwiches, cut top 1/3 off pita and open up pocket. Spread tapenade on one side and goat cheese on the other side. Fill with carrots and serve. Top with some sprouts to make it even more festive.

Broccoli and Bean Purée & Butternut Squash and Carrot Purée

Low-Cal But Still Lovely
Vegetable purées are a great thing to make with your vegetables, especially if you are bored with your normal preparations. They taste quite rich and exotic and are not necessarily high in calories or points, if you know what I mean. Here are 2 of my favorite ones:

Puréed Broccoli with Roasted Garlic and Cannelloni Beans

Ingredients
Four garlic cloves
3 teaspoons extra-virgin olive oil (divided)
1/8 teaspoon dried crushed red pepper
2-1/2 cup broccoli florets
1 cup canned cannelloni (white kidney beans), rinsed and drained
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, finely minced
Salt and pepper to taste
Hot pepper sauce to taste

Procedure
Preheat oven to 350-degrees. Combine garlic, 1-teaspoon oil and crushed red pepper in small foil packet, sealing well. Bake until garlic is tender, about 35 minutes. Cool slightly. Meanwhile, steam or boil broccoli florets until very tender, Rinse with cold water to stop cooking process. Drain. Transfer to blender or food processor. Add cannelloni, lemon juice, chives, and garlic mixture and remaining olive oil and purée until smooth. Season with salt, pepper and hot sauce. Recipe makes 1-1/2 cup puree.

Butternut Squash and Carrot Purée

Ingredients:
1 tablespoon extra-virgin olive oil
One medium onion, diced
Three carrots, peeled, thinly sliced
3-1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
1 to 2 tablespoons sugar free maple syrup
1/2 teaspoon ground nutmeg
1/4 teaspoon ground coriander
Salt and pepper to taste

Procedure
Heat large, deep non-stick skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil and warm until hot. Add onion and sauté until just tender but not browned, about four minutes. Add carrots and sauté until coated, about one minute. Add squash and sauté until beginning to soften, about eight minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about five minutes. Stir in maple syrup. Cool slightly. Working in batches, purée mixture in blender or food processor until smooth. Mix in nutmeg and coriander. Season to taste with salt and pepper. Transfer to serving bowl. (You can make this up to two days in advance and keep covered and stored in the refrigerator if desired. Heat gently in saucepan or microwave to re-warm). Recipe makes about five cups.

Carrot Sesame Soup with Yogurt

Low-Cal But Still Lovely
Soups are a great way to eat your veggies. They can be cooked ahead and heated at the office or eaten cold. Here is a recipe for carrot soup that is low in points, high in flavor, and great to make with farmers' market fresh carrots.

Ingredients
2 teaspoons dark sesame oil
1/3 cup sliced shallots (about 1 large)
1 pound carrots, peeled and cut into 2-inch pieces
2 cups fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1/2 cup fat free Greek-style plain yogurt
8 fresh mint sprigs

Procedure
Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.

Puree carrot mixture in a blender. Place a clean towel over opening in blender lid (to avoid explosion). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. (Or just use an immersion blender!) Return pureed soup to pan; heat over medium heat 2 minutes or until heated. Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs. Or even a sprinkle of sesame seeds. May also be served chilled.

Neapolitan Vegetable Cheesecake

Seasonal Recipe of the Week
This is really a vegetable and cheese baked casserole which would make a perfect lunch item along with a salad and some homemade bread or biscuits.

Ingredients
3 cups packed grated zucchini
1 teaspoon salt divided
1 onion, chopped
1 tablespoon butter
3 cloves chopped garlic
1 cup coarse grated carrots
3 tablespoons flour
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup chopped parsley
1 1/2 tablespoons lemon juice
4 eggs
3 cups ricotta cheese
1/2 pound grated mozzarella cheese
3/4 cup grated Parmesan cheese
Fresh ground black pepper to taste
1/3 cup Panko
5 to 6 Roma tomatoes, sliced thin

Procedure
Preheat oven to 375 degrees. Sprinkle the zucchini with 1/2 teaspoon of salt. Place in a strainer and let drain 15 minutes. Squeeze out all excess moisture and set aside. In a sauté pan, combine the onion, butter and remaining 1/2 teaspoon salt. Sauté 4 minutes. Then add zucchini, garlic, carrots, flour, basil and oregano. Stir over medium heat for 5-6 minutes. Remove from heat and stir in parsley and lemon juice. In a large bowl, combine the eggs, ricotta, mozzarella and 2/3 cup Parmesan cheese. Beat well. Add vegetable mixture and blend thoroughly. Stir in salt and pepper to taste. Butter a 10-inch springform pan and sprinkle some of the Panko on the bottom and sides of the pan. Pour mixture into pan and bake for 30 minutes. Remove from oven Decorate top with tomato slices dredged in remaining Panko. Reduce oven temperature to 350 degrees and bake an additional 30 minutes. Turn off oven open door and let cool in oven 15 minutes. Now remove from oven, set on cooling rack, and cool 10 minutes before removing the side of the springform pan and serving.

Three unusual and healthy Smoothies

Refreshing Beverage of the Week

Oatmeal Smoothie

Makes one serving

Ingredients
1 cup apple juice
1 frozen banana
3 heaping tablespoons of uncooked oatmeal
3 tablespoons of maple syrup
Additional frozen fruit if desired (I like mango)

Procedure
Combine all ingredients in a blender and blend until smooth.

Avocado Blueberry Smoothie

This recipe is from the California Avocado Commission. I added this because I love avocados and blueberries, but even I must admit this seems like a very strange pairing. Makes two servings.

Ingredients
1/2 Cup ice cubes or crushed ice
1 (11.5-oz) can peach nectar
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 large, ripe California Avocado, peeled, seeded, cut in small chunks
1 (6-oz.) carton non-fat vanilla or peach yogurt
1 Cup fresh blueberries, rinsed, picked over, well-drained
1/4 ripe California Avocado, peeled, sliced lengthwise (optional, for garnish)
6 plump blueberries (optional, for garnish)

Procedure
Place all ingredients in blender with lid. Blend on high speed for two minutes or until smooth and creamy. Pour into two tall glasses to serve. If desired, pierce slice of avocado with three blueberries on a tiny cocktail sword or skewer and hang on the side of the glass for garnish. This is a high-fiber recipe.

Cantaloupe Carrot Creamsicle Smoothie

Get a healthy dose of vitamin C and beta-carotene in a concoction that tastes like an intensely delicious creamsicle, and is good enough to serve as a dessert. Makes three servings.

Ingredients
2 cups diced lush, ripe cantaloupe
1 to 1 1/2 cups carrot juice
2 tablespoons orange juice concentrate
1 cup low-fat vanilla frozen yogurt

Procedure
Combine all the ingredients in a blender and blend until smooth. Adjust consistency with more liquid if desired. Serve at once in tall glasses.

Carrot Ginger Fritters

Seasonal Recipe of the Week
Here's another fritterlicious treat for you to try!

Ingredients
4 cups grated carrots
3 tablespoons minced fresh ginger
1/2 cup chopped chives
1/2 cup finely diced red pepper
1 teaspoon salt
2 eggs
1/2 cup flour
1 teaspoon baking powder
1 teaspoon black pepper

Procedure
Combine carrots, ginger, chives, and red pepper in a medium bowl. Add eggs and lightly mix. Combine flour and baking soda and stir into carrot mixture. Form mixture into little balls or patties and fry in hot oil. Cook till they are golden brown (which only takes a few moments) and serve. This goes great with a simple Asian dip. I just mix together soy sauce, rice wine vinegar, some orange juice concentrate and some water to dilute. If you want some heat, stir in some Szechwan pepper flakes.